45 minutes
Golden, crispy chicken thighs meet a fresh and vibrant salad in this delightful meal. The nutty, citrus-infused dressing brings a beautiful harmony of flavors that's perfect for a satisfying dinner.
Chicken Thighs, bone-in, trimmed
0 oz
teaspoons
teaspoons
Lemon Zest, freshly grated
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Walnuts, toasted and chopped
cups
tablespoons
Shallots, small, finely chopped
each
tablespoons
teaspoons
Asparagus, thick, trimmed, thinly sliced on a long bias
0 lb
0 oz
1. Oven Setup
Preheat the oven to 450 degrees F with the rack positioned in the middle.
2. Chicken Seasoning
Dry the chicken thighs with paper towels. Season the skin side with 1 teaspoon salt and ½ teaspoon pepper. Flip and season the flesh side with another 1 teaspoon of salt, ½ teaspoon of pepper, and sprinkle with the lemon zest.
3. Crisp the Chicken
Heat a 12-inch nonstick skillet over medium-high. Place chicken skin side down and cook until the skin turns a rich golden brown, roughly 10 minutes. Flip the chicken and cook for an additional 3 minutes. Transfer the chicken, skin side up, to a rimmed baking sheet and roast until the internal temperature reaches 175 degrees F, about 15 minutes.
4. Dressing Creation
While the chicken is roasting, add lemon juice, ½ cup of the toasted walnuts, olive oil, chopped shallot, water, honey, and the remaining 1½ teaspoons of salt and ¼ teaspoon of pepper to a food processor. Blend until mostly smooth, about 30 seconds.
5. Salad Toss
Pour the dressing into a large bowl. Incorporate the asparagus, arugula, and the remaining ¼ cup walnuts, tossing everything to ensure an even coat. Taste and adjust seasoning with additional salt and pepper if needed.
Comments (0)